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Spicy Blackened Catfish with Salsa

I favor plain old fried catfish until blackened catfish arrives on the scene!

When most people think of blackened fish, they think “Cajun” when in actuality it’s a modern creation accredited to Chef Paul Prudhomme, one of New Orleans famous chefs. The food is dredged in a combination of herbs and spices such as oregano, paprika, thyme, peppercorns, chili pepper and then cooked in oil in a very hot cast-iron skillet. The spice rub makes a delicious flavorful crust. If you like more heat, go heavier on the ground red pepper ~ at your own risk!

Next time, I’d really be happy to find red snapper to blacken. I’m sure it would be delectable. Red snapper has not been available in the markets or restaurants here for several years. How about where you live? Can you purchase red snapper?

I hope you give my version of blackened catfish a try! It’s quick and piquant and is heavenly served with a little salsa on the side!

Spicy Blackened Catfish with Salsa

Ingredients:

4 (6-ounce) catfish filets, dried

2 teaspoons paprika

1 teaspoon dried oregano

¾ teaspoon ground red pepper

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup cornmeal

Oil or butter for frying

Salasa, optional

Method:

Combine paprika, oregano, salt, peppers and cornmeal on a pie plate.

Coat the catfish evenly on both sides with the cornmeal mixture.

Heat a large cast-iron skillet over high heat.

Add butter or oil to skillet; enough to just cover the bottom and swirl to coat.

Add catfish and cook catfish until cooked through and golden brown and crispy on both sides.

Serve with your favorite salsa.

My Favorite Salsa:

Ingredients:

Cooking spray

1¼ cups coarsely chopped onion

2 cups chopped tomatoes

½ cup low-sodium salsa verde

¼ teaspoon salt

Method:

Coat a large skillet with cooking spray and heat over medium-high heat.

Add onion, sauté 4 minutes.

Stir in chopped tomatoes, salsa verde and ¼ teaspoon salt.

Cook 15 minutes or until thickened, stirring frequently.

Place tomato mixture in food processor and process until smooth. Set aside.

Try this; I think you’ll like it!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

19 comments:

I am all over this! But, you'll never guess what I'm planning to do. So I guess I should tell you. I will blanch slices of Spam to remove salt and make blackened Spam. Don't gag. When blanched, Spam is like a nice canned ham.

We recently had red snapper tacos in Bodega Bay, CA. Delicious! It was my father's favorite seafood. My mother wouldn't touch catfish so it has only been lately that I've come to really like it. Yours is the second blog recipe for catfish that I've seen today. The other is deep fried. Both sound delicious!

We love catfish! When I go to Florida to see my parents, they take me to a little hole in the wall restaurant that has the best fried catfish. I am going to Florida in a few weeks and I am going to make your recipe for them. I will let you know what they think of it. I know they will love it, just like I love all of your recipes!

We love catfish and make it blackened often. I like your recipe I'll be sure to use it next time. We can get red snapper here in Florida...there are a lot of fish we can get here...and we still like catfish! :D

Love blackened catish and yours looks divine! Love the addition of the cornmeal and that salsa sounds fab! We can still get Red Snapper here, but I love to order it at my favorite restaurant, stuffed with crab meat!

Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans.Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.

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Hi, I'm Pam!

My passion is food, whether it’s cooking, eating, talking or reading about it. My blog is all about good home cooked food, with simple instructions, and no weird ingredients, with a few tales now and then. I hope you enjoy your visit and try a recipe or two!